2010 Bryant Family --- Cabernet Sauvignon
International Wine Cellar | Rating: 93Good full ruby-red. Sexy aromas of cassis, black raspberry, licorice, pepper and sage, plus a whiff of sweet butter. Broad, sweet and deep, with a layered richness to the expressive flavors of black raspberry, toffee, sage and wild herbs. Finishes with broad, suave, dusty tannins. Attractive already, but will show greater definition once it has had several years in bottle to absorb some of its baby fat. (I retasted the 2009 next to this wine and gave the earlier vintage the edge for its combination of almost exotic richness and minty lift. With its full-blown, Pomerol-like aromas of black raspberry, tobacco and truffley underbrush and creamy texture, the '09 is balanced to give immediate pleasure, but it has the firm tannins and fresh acidity for a long life in bottle. I rated it 94 back in Issue 162; my recent bottle merited 95 points.)Author: Stephen TanzerIssue: May/June 2013
Wine Advocate | Rating: 99Teasing the taster with a possible three-digit perfection is the 2010 Cabernet Sauvignon Pritchard Hill. This beauty shows lots of creme de cassis, blueberry liqueur, spring flower and forest floor notes in an opulent, full-bodied, powerful, dense, rich style buttressed by significant ripe tannins and decent acidity. Again, the striking purity and singular character of this Bryant Cabernet Sauvignon oozes potential as well as pedigree. This spectacular, young Cabernet should turn out to be one of the all-time great Bryant Cabernet Sauvignons, rivaling their 1997, but slightly more structured. Forget this one for 3-4 years and drink it over the following three decades.Author: Robert Parker
Wine Spectator | Rating: 95The seductive oak has a smooth vanilla bean edge, leading to a rich yet elegant core of spicy berry, mineral, mocha, gravelly earth and road tar. Most impressive on the finish, where the flavors retain their graceful balance and end with a long, persistent finish.Author: James Laube
Anonymous | Rating:Drink Dates: 2020-2020Author: Aylward Justin
Self | Rating: 95still slightly tight, tannins beginning to soften, opened up after about an hour. Very left bankish.Author: Gallo Boy
See other similar producers:Groth Vineyards and Winery,Araujo Estate Wines,Screaming Eagle
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 749 bottles owned
- 123 collectors
- Average collector rating: 95
(Out of 123 collectors)